Steamed Striped Bass with Ginger and Scallions

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Bass

  Fish, striped, raw

  24 oz or 680g

• Ginger root

  Raw

  1 tbsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. Cook rice according to package instructions.
2. Peel the ginger and cut into very thin matchsticks. Cut the scallions lengthwise into very thin matchsticks.
3. Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups of water. Cover and bring to a boil.
4. Pat the fish fillets dry and place them on a heatproof plate that fits into the skillet with 1 inch clearance.
5. Sprinkle the ginger and half of the scallions evenly over the fish.
6. Mix the soy sauce and oil in a small bowl and drizzle over the fillets.
7. Carefully place the plate with fish onto the rack in the skillet, cover tightly, and steam over moderately high heat until the fish is just cooked through, about 15 to 20 minutes.
8. Remove the plate from the skillet and sprinkle with the remaining scallions. Serve with rice.

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